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	La Tur Made from mixed milk -- cow, sheep and goat -- La Tur has a fluffy, mousse-like texture when ripe.

	Idiazabal Idiazabal hails from the Basque country, where it is lightly smoked over beechwood, hawthorn, or cherry.

	Bijou “Bijou” is French for “jewel” and this cheese epitomizes all that is special about goats and goats’ milk, and the making and caring for a small cheese. Bijou is made in Vermont by Allison Hooper of Vermont Butter and Cheese Company.

	Coupole An American original, Coupole is named for its shape, which looks like a snow covered dome. Coupole combines the French cheese technology of the Bijou and Bonne Bouche, yet in the landscape of cheese varieties, it stands out as a distinct goat cheese

	Banon de Chalais A traditional, creamy, natural-rind cheese made from cow's milk, this cheese takes its name from the market-town of Banon in Northern Provence. Wrapped in chestnut leaves and dipped in brandy the leaves turn brown at its peak ripeness.

	Bucherondin Bucherondin was one of the first French goat cheeses exported to the United States, and therefore has the honor of being what many Americans think of as “chevre”. Semi-soft, with a dense, flaky paste and a white bloomy rind, the assertive flavor of Bucherondin sharpens with age.

	Caprifeuille An absolutely wonderful goat’s milk cheese, Caprifeuille is young and mild. Caprifeuille has a chalky texture when young, and a crumbly texture when aged.

	Fourme D'Ambert Fourme D'Ambert is a rich and creamy blue cheese from the Auvergne region of France.

	Valencay Pyramid An interesting addition to any cheeseboard, the Valençay Goat Pyramid is easily recognized by its distinctive shape and its coating of salted charcoal ash.

	Le Chevrot Also known as French Crottin, this goat's milk cheese is made in the heart of France in the verdant Loire Valley.

	Chabichou de Poitou Chabichou du Poitou takes its name from the local dialect word for 'goat' derived from the Arabic 'chebli'. The size of a wine tumbler, it has crinkly skin and a nice, dense, and chalky paste that melts in the mouth. It is firm and complex with a lingering, tangy finish.

	Cypress Grove Humboldt Fog Made by Cypress Grove Farms in northern California, Humboldt Fog is a mold-ripened goat cheese with a layer of vegetable ash in the center.

	Brebirousse d'Argental A sheep’s milk cheese from the Lyon region of France, the Brebirousse is a lovely soft and creamy aromatic cheese. It spreads wonderfully on a sliced baguette and pairs with both a crisp dry white and a sweet ice wine.

	Monocacy Ash Monocacy Ash is a soft-ripened half-pound cylindrical shaped artisanal soft-ripened cheese, produced in small batches by Diane Kirsch (the last name is German for "Cherry")

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